Description
Winter Warmer Soup is a comforting and versatile dish that’s perfect for cozy evenings. Packed with hearty ingredients and bold flavors, it’s easy to customize and make your own. Whether you’re looking for a quick weeknight meal or something to prep ahead, this soup is a satisfying choice. Give it a try and let it warm your winter nights!
Ingredients
Units
Scale
Vegetables:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, diced
- 2 medium potatoes, diced
- 1 cup butternut squash, cubed
Broth and Seasoning:
- 6 cups (1.5L) vegetable or chicken broth
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 tsp chili flakes (optional, for a bit of heat)
- Salt and pepper to taste
Add-Ins:
- 1 cup (150g) cooked or canned chickpeas (rinsed and drained)
- 1 cup (150g) cooked or canned white beans (rinsed and drained)
- 1 cup kale or spinach, chopped
- 1/2 cup (75g) pearl barley or orzo pasta (optional, for a thicker soup)
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Sauté the Vegetables:
Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook for 5–7 minutes until softened and fragrant. - Add Potatoes and Squash:
Stir in the potatoes and butternut squash. Season with smoked paprika, thyme, rosemary, chili flakes (if using), salt, and pepper. Cook for another 2–3 minutes. - Simmer the Soup:
Pour in the broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes until the potatoes and squash are tender. - Add Beans and Grains:
Stir in the chickpeas, white beans, and barley or orzo (if using). Simmer for an additional 10–15 minutes until the grains are cooked and the soup thickens slightly. - Add Greens:
Stir in the kale or spinach and cook for 2–3 minutes until wilted. Adjust seasoning with salt and pepper as needed. - Serve:
Ladle the soup into bowls, garnish with fresh parsley, and serve with crusty bread or crackers.
Notes
- For a vegan option, ensure the broth is plant-based and skip any dairy-based toppings.
- Add shredded cooked chicken or sausage for extra protein if desired.
- This soup stores well in the refrigerator for up to 4 days or freezes for up to 3 months.